From the Editors of Live Right Live Well
As you prepare for your Thanksgiving feast, here's a tasty treat for the holiday weekend that follows. Step outside the mayo-and-white-bread box and use leftover turkey for panini sandwiches instead. Add some crunch and plenty of antioxidants to nutrient-rich cranberry sauce with chopped red onion. Thin slices of Granny Smith apple provide even more crunch and color, plus fiber and nutrients. Spread heart-healthy, trans-fat-free margarine (with no more than 5 grams of fat in a serving) on thick slices of multi-grain bakery bread.
Makes 2 large sandwiches
Ingredients1 1/4 cups leftover cranberry sauce (or 14- to 16-ounce can whole-berry cranberry sauce)1 tablespoon stone-ground mustard1/3 cup finely chopped red onionFour 3/4-inch thick slices whole-grain or multi-grain bakery loaf bread4 ounces leftover sliced white meat turkey1 small Granny Smith apple cut into 16 thin slices4 teaspoons light margarine
Directions1. Combine cranberry sauce, mustard and red onion in small bowl.2. Heat panini press according to manufacturer’s directions or heat a nonstick skillet to medium-low.3. Spread 1/4 cup cranberry sauce on one slice of bread. Top with turkey, apple slices and remaining bread slice. Note: You will have enough sauce for about five sandwiches. Refrigerate leftover sauce in tightly covered container.
4. Spread 1 teaspoon margarine on outside of bread slices.5. Cook three to six minutes (or until golden and crisp) on panini grill. If using skillet, press a heavy pan on top of sandwich and cook three to four minutes on each side until golden and crisp.
Nutrition information (per serving)640 calories40 g protein88 g carbohydrate12 g fat (2.5 g saturated)95 mg cholesterol540 mg sodium703 mg potassium56 mg calcium4.5 mg iron383 IU vitamin A3 mg vitamin C8.5 g fiber
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